Rice has been a major agricultural export crop in southwest Louisiana since the late 1800s[1] and has become a staple of local cuisine in dishes such as boudin, gumbo and étouffée.

[2] Often the meat is cooked with the Cajun holy trinity, a mirepoix variant of onions, bell peppers, and celery in roughly equal quantities, although other vegetables can also be used.

[10] Raised on Rice and Gravy, a 2009 documentary film by Conni Castille and Allison Bohl, chronicles the prevalence of the dish at local plate lunch houses and its enduring popularity in Acadiana cuisine.

[11] Abbeville native Bobby Charles' Rice 'N' Gravy Records is named for the popular dish.

[12] Acadian Village in Lafayette is home to the annual "Rice and Gravy Cook-Off" sponsored by the Louisiana Beef Council.